At a glance
You're making a soft, family-friendly ring-shaped bread that starts with an overnight starter in the fridge. After mixing and kneading the dough in the morning, you'll shape it into a distinctive ring, let it rise briefly, and bake it until golden—the whole process takes about 10.5 hours with most of that being hands-off rising and overnight prep.
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Starter
We begin the evening before by making the starter for the ring bread: mix the starter ingredients in a bowl, cover, and leave in the fridge overnight.
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Rising
In the morning, mix together all the remaining ingredients and add the starter. Knead briefly, either in a stand mixer or by hand, depending on what you have at home. Let the dough rise for about 1.5 hours.
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Shaping, Rising, and Baking
Turn the dough out onto a floured work surface and shape it into a round loaf. Dust the top with flour and make a hole in the middle. Transfer the ring onto a baking tray, score the top, and let it rise for a further 20 minutes or so. Bake in an oven preheated to 225°C for about 40 minutes.
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